With finals I eat a lot of salads and stirfry due to their immediacy and quickness. A few trips to the local yogurt shop isn't unheard of either. Still, I did find time to make some croutons with some day old bread. Simple and easy with little real work on my part. Perfect for snacking on on a salad if they actually make it to that. The recipe comes from my grandmother's recipe boxes, another winner in my opinion.Garlic Croutons
Preheat the oven to 350F. Take day old bread and cut into one-inch cubes. Toss with a few glugs of olive oil, salt, pepper, and garlic powder. Arrange in a single layer on a jellyroll pan covered in foil. Toast for about 10 minutes or until golden. Allow to cool. Serve or store in an airtight container for up to a week.
Okay, back to finals for me. I'm a bad blogger this week. =(
I will try the crouton recipe this weekend. Sounds simple and delightful.
ReplyDeleteThanks,
Barry
Wow what can one ask more that this crunchy croutons.
ReplyDeleteI see croutons as crunchy bread chips. what can be better than bread chips with garlic!
ReplyDeleteMy mother, who is an excellent cook and an all around accomplished person, but she always always burns croutons, leaving me terrified of crouton making and stuck with salads that are either 1) croutonless or 2) full of awful store croutons (though snapea crisps are actually not bad in a pinch). These look terrific.
ReplyDeleteI love making croutons (a great way to use up stale gluten-free bread). I like the same seasonings- and I add a little dried thyme to the mix.
ReplyDeleteMy mother makes croutons by toasting the bread crumbs in the oven for a longish time -- like 40 minutes, while drizzling repeatedly with oil (she uses wesson, I use olive) with generous sprinkles of garlic salt and lots of dill. Dill is the secret. I have to say it has been years since I made them, because they are addictive, and I'd rather get my fat calories elsewhere. But they are heaven!
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